2 whole pheasants
2 onions, chopped
3-4 sticks chopped celery
garlic salt or powder
2 tbsp. Italian seasoning (minimum, add more as desired)
Cook pheasants in water until meat falls from bones.
Remove birds, bone and cut up.
Add to broth:
Tomatoes (15 oz. Crushed)
Note: quantities and types of vegetables may be altered as desired. Cook
slowly until vegetables reach desired consistency (2-3 hours)
From John Beimborn